ORANGE-SCENTED BROWNIES

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These are brownies are extra fudgy with hints of citrus and a touch of espresso powder—need I say more?

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ORANGE-SCENTED BROWNIEs

1/2 cup + 1 tbs all-purpose flour

1/4 tsp baking powder

1/2 tsp kosher salt

1 cup +1 tbs cup granulated sugar 

zest of one large orange, preferable organic

2 teaspoons vanilla extract

1 stick unsalted butter or vegan butter, plus extra for greasing 

4 oz bittersweet chocolate or vegan alternative, finely chopped

3/4 teaspoon instant espresso powder, optional

2 large eggs, room temperature

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METHOD

Heat oven to 350°F. Lightly grease an 8x8 square baking pan and line with two strips of overlapping parchment paper. Be sure to leave a little overhang as this helps during the removal process.

Add the flour, baking powder, and salt to a medium bowl and whisk to combine. Set aside. 

Add the sugar and orange zest to a large bowl and rub the zest into the sugar with your fingers until fragrant and slightly orange in color.

Add the butter to a saucepan set over medium-low heat. Once melted, add in the chocolate, espresso powder and mix until just melted. 

Transfer the melted chocolate mixture to sugar and whisk together. Once combined, beat in the eggs one at a time until smooth. Whisk in the vanilla extract.

Fold the flour into the melted chocolate mixture with a spatula until smooth, then pour the mixture into the prepared pan.

Bake for about 28-33 minutes, or until a toothpick inserted into the center only has a few moist crumbs attached. Place on a cooling rack to cool. 

Once cool, remove from the pan, cut off the edges as they’ll be a little crisp (still tasty to snack on) and cut into 16 squares.

Store in an airtight container at room temp for up to 4 days.

Tip: Wipe knife between cuts for cleaner edges on the brownies.

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